Saucy Southwest Chicken Wraps

By Victoria Heerschap

A good wrap can be a resourceful thing; they make a delicious and satisfying lunch, you can serve them with some Spanish-style rice for a fun dinner, or you can slice them up on a pretty platter for a party app that’s sure to please.

There are also options for add-ins that will satisfy any palate.  For a different spin on these southwest chicken wraps, try avocado for a cool, creamy touch, fresh jalapeno slices for a kick of spice, or crispy tortilla strips for a pop of crunch.

Southwest Chicken Wraps Recipe

Ingredients:

4-6 wrap-style tortillas

1/2 cup shredded cheese – cheddar, Monterey jack, or a Mexican blend

1/4 cup romaine lettuce – chopped

For sauce:

3/4 cup sour cream

2 tbsp. fresh squeezed lime juice

1/2 tbsp. chili powder

1/2 tsp. cumin

1/4 tsp. garlic salt

For filling:

2 1/2 cups cooked chicken – shredded*

1 – 15 oz. can black beans

1 – 15 oz. can sweet yellow corn

1/4 cup fresh tomatoes – chopped

1 small red onion – cut into short, thin strips

1/3 cup fresh cilantro – chopped

Directions:

In a small bowl, mix the sour cream, lime juice, chili powder, cumin, and garlic salt until blended. Place a large dollop of sauce on each tortilla wrap and use the back of the spoon to spread the sauce evenly around the center of the wrap, to within ½ inch of the edges. Sprinkle cheese on top of sauce, then add a layer of romaine lettuce.

In a medium bowl, mix the shredded chicken, black beans, corn, tomatoes, red onion, and cilantro to distribute evenly. Add a layer of the chicken mixture to the wrap and roll, leaving the ends open.

Heat a non-stick skillet over medium heat, then add the wraps, seam-side down first. Cook for 2 minutes on each side, until wraps are crisp and golden. Serve warm.

*The best part about this dish is its versatility. There are so many options for the chicken here; you can use leftovers, canned shredded chicken, pick up a rotisserie chicken, or even opt for frozen popcorn chicken for a crispier option. If you use breaded chicken, add it as a separate layer from the bean and corn mixture.